Pumpkin and brussel sprouts are probably my favourite vegetables to roast as they develop a deep, rich flavour particularly when drizzled with a good quality, cold pressed, extra virgin olive oil! The carotenoids (potent antioxidants) in these vegetables are made much more available by adding olive oil to them… and they taste better. Brussel sprouts are also an excellent source of sulfurophane, a compound with a number of possible health boosting properties including reducing cancer risk, promoting heart & gut health and keeping your brain healthy. Inspired by Ottolenghi, we have made a few changes but kept the essence of this delicious dish.
Gluten Free, Vegan
We use all organic or biodynamic ingredients
- ½ medium pumpkin (Jap/Kent/QLD blue), washed, seeds removed and cut into thin slices with skin on
- 12 brussel sprouts, sliced into 3-4 pieces each
- 1 tbsp chopped Italian parsley
- 2 tsp cinnamon
- 2 tbsp olive oil
- 2 cloves garlic, peeled & crushed
- 1 tbsp chopped coriander
- 200g coconut yoghurt (or plain yoghurt if preferred)
- 1 -2 tsp chilli sauce
- 1 tsp salt
- 2 tbsp activated pepitas
- Line 2 baking trays with parchment paper.
- Preheat oven to 180°C
- Put pumpkin slices in large bowl, add cinnamon & olive oil and toss together.
- Lay slices of pumpkin on baking tray.
- Put brussel sprouts in large bowl, add parsley & olive oil and toss together.
- Lay brussel sprout slices on trays with pumpkin.
- Place trays in oven and roast for around 20 – 25 minutes or until vegetables cooked through.
- Remove from oven and allow to cool a little.
- Mix garlic, chilli sauce, coriander, salt and coconut yoghurt together until smooth.
- Lay vegetables out on large serving dish and top with yoghurt sauce.
- Serve warm topped with pepitas and extra coriander.